A Pear and Almond tart (Tarte Bourdaloue) is made with shortbread tart dough, filled with almond cream and slices of poached pear. The pear is poached in white wine, water, sugar, lemon and spices, and finally brushed with apricot glaze after baking.

Short crust tart dough filled with lemon curd and decorated with Meringue and fresh fruit.

Salted caramel chocolate tart is  made with shortbread tart dough, filled with salted caramel and dark chocolate ganache and topped with sea salt sprinkles.

Made with sweet tart dough, filled with cream legere (custard and whipped cream), decorated with fresh fruit and finally glazed with the apricot glaze. This tart is best eaten in 2 days and should be kept in the refrigerator.

Apple Almond tart is made with shortbread tart dough, filled with almond cream (made from butter, ground almond, eggs, sugar and wheat flour) and apple slices, and finally brushed with apricot glaze after baking.

An Austrian torte with a lattice design on top of the pastry. Linzer Torte is a short, crumbly pastry made of flour, butter, eggs, spices (cinnamon, and cloves), and ground nuts (hazelnuts and almonds). It is covered with a thin layer of almond cream and filled with freshly made raspberry jam and covered by a lattice of dough strips.

Made with the sweet shortbread tart dough, filled with apple compote, and decorated with thinly sliced apples brushed with apricot glaze after baking.